作者机构:
[Gao, Pan] Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China. Electronic address: gaopan925@163.com;[He, Dongping; Liu, Ying; Yin, Jiaojiao; Zhong, Wu; Huang, Chuanyang; Hu, Chuanrong] Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China;[Wang, Shu] Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China;[Wang, Xingguo] International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
通讯机构:
[Gao, Pan] K;Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China. Electronic address:
摘要:
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51g), better antioxidant capacity (766.50μmol TE/kg) and higher total phenolic content (14.98mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
期刊:
International Journal of Biological Macromolecules,2024年:128892 ISSN:0141-8130
通讯作者:
Chang, Chao;Wu, Jine
作者机构:
[Wu, Jine; Chang, Chao; Gu, Xiaolian; Jiang, Xiaoyu; Li, Wanbing] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Chang, Chao] Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education, Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, China. Electronic address: changchao2000@163.com;[Wu, Jine] Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education, Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, China. Electronic address: wujinec@163.com
通讯机构:
[Wu, Jine; Chang, Chao] K;Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education, Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, China. Electronic address:
关键词:
Adding sequence;Curcumin;Heating pH;Self-aggregated;Zein/whey protein isolate (WPI)/pectin nanoparticles
摘要:
In this work, pectin was employed as a coating material to fabricate zein/whey protein isolate (WPI)/pectin complex nanoparticles via a pH-adjusted and heat-induced electrostatic adsorption process for potential oral administration applications of curcumin. Factors such as the order of raw material addition, heating temperature and pH, and zein concentration were comprehensively examined. In addition to electrostatic interactions, Fourier transform infrared and fluorescence spectroscopy indicated that hydrophobic interactions and hydrogen bonds were also involved in the development of complex nanoparticles. The complex nanoparticles obtained not only improved the antioxidant activity of curcumin in aqueous phase, but also contributed to its controlled release under gastrointestinal conditions. Our findings revealed that the heating pH and adding sequence of raw materials had a notable impact on the properties of complex nanoparticles, and that pectin coating had an exceptional stabilizing effect on complex nanoparticles under gastrointestinal circumstances. This study provides novel insights and perspectives for the preparation of polysaccharide-protein complex nanoparticles, signifying the potential use of zein/WPI/pectin complex nanoparticles as delivery vehicles in the functional food and pharmaceutical industries.
摘要:
The application of rapeseed protein in human foods is limited by residual antinutritive components and poor sensory quality. The effects of five extraction protocols on rapeseed protein yield, sensory, functional and nutritional properties were systematically evaluated in this study. In particular, the potential of weakly acidic salt (pH 6.5, 150mmol·L(-1) MgCl(2)) extraction as a mild method for recovering edible rapeseed protein was investigated compared with conventional alkali extraction. All salt-extracted proteins showed above 40% extraction yield and low antinutritional factor contents. They also had ideal amino acid patterns and better in vitro gastroduodenal digestibility than alkaline-extracted proteins. Additionally, the lighter color and odor, as well as better solubility, emulsion activity, foaming property, and water/oil holding capacity were found in weakly acidic salt extraction-ultrafiltered proteins. These findings suggest that weakly acidic salt extraction-ultrafiltration could be used for obtaining edible rapeseed protein, while extraction yield should be improved for scale application.
期刊:
Science of The Total Environment,2024年912:168859 ISSN:0048-9697
通讯作者:
Wang, Qiao
作者机构:
[Liu, Yan; Peng, Qiuhong; Gong, Zhiyong; Duan, Shuo; Li, Yuzhi; Wang, Qiao; Liu, Jin; Yin, Jiaojiao; Liu, Xin; Peng, Lingfeng] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Liu, Yan; Gong, Zhiyong; Duan, Shuo; Yin, Jiaojiao; Liu, Xin] Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Liu, Xiaofang] Hubei Provincial Key Laboratory for Applied Toxicology, Hubei Provincial Center for Disease Control and Prevention, Wuhan 430079, China;[Li, Yuzhi] Key Laboratory of Detection Technology of Focus Chemical Hazards in Animal-derived Food for State Market Regulation, Wuhan 430075, China;[Wang, Qiao] Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: wangqiao8577@163.com
通讯机构:
[Wang, Qiao] K;Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address:
摘要:
Organophosphate flame retardants (OPFRs), a novel class of persistent pollutants, are widely distributed in the environment, and their potential health risks have garnered significant global attention in recent years. Crayfish is a popular freshwater crustacean product in China primarily sourced from the middle and lower reaches of the Yangtze River. The purpose of this study was to investigate the exposure levels of OPFRs in crayfish, assess the health and safety risks associated with crayfish consumption, and explore the bioaccumulation of OPFRs in environmental water and sediment on crayfish. Ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) was employed to analyze 7 common OPFRs in 106 crayfish samples and 76 environmental samples. The results revealed that OPFRs were detected at a high frequency of 100% in crayfish, with tripropyl phosphate (TPP) being the predominant pollutant found in edible portions while also exhibiting secondary contamination within the crayfish food chain. Monte Carlo modeling combined with @risk risk assessment software demonstrated that TPP present in crayfish muscles had the most substantial impact on health effects, however, overall OPFR exposure did not pose significant risks to human health. Furthermore, analysis of OPFRs bioenrichment ability indicated that crayfish predominantly accumulated these compounds within their edible parts from surrounding environmental water sources, particularly highlighting TPP's potential for bioaccumulation.
期刊:
International Journal of Biological Macromolecules,2024年:127864 ISSN:0141-8130
通讯作者:
Wang, Haibo
作者机构:
[Xu, Chengzhi; Hu, Wenjing; Wei, Benmei; Zhu, Lian; Kou, Huizhi; Zhang, Juntao] School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China;[Xiao, Xiao] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China;[Wang, Haibo] College of Life Science and Technology, Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, Hubei Engineering University, Xiaogan, Hubei, China. Electronic address: wanghaibo@whpu.edu.cn
通讯机构:
[Wang, Haibo] C;College of Life Science and Technology, Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, Hubei Engineering University, Xiaogan, Hubei, China. Electronic address:
摘要:
Customized control of the biological response between the material matrix and cells is a crucial aspect in the development of the next generation of collagen materials. This study aims to investigate the effects of ultrahigh pressure treatment on the interaction between collagen and cells by subjecting bovine tendon collagen to different intensities of ultrahigh pressure field. The results indicate that ultrahigh pressure treatment alters the spatial folding of collagen, causing distortion of its triple helical conformation and exposing more free amino groups and hydrophobic regions. As a result, collagen's cell adhesion capability and ability to promote cell migration are significantly enhanced. Optimal cell adhesion and migration capabilities are observed in collagen samples treated at 500 MPa for 15 min. However, further increasing the intensity of the ultrahigh pressure treatment leads to severe damage to the triple-helical structure of collagen, along with re-aggregation of free amino groups and hydrophobic moieties, thereby reducing collagen's cell adhesion capability and ability to promote cell migration. Therefore, ultrahigh pressure treatment offers a promising method to effectively regulate collagen-cell adhesion and promote cell migration without the need for external components. This provides a potential means for the customized enhancement of collagen-based material interfaces.
期刊:
Frontiers in Nutrition,2024年10:1337110 ISSN:2296-861X
作者机构:
[Han, Qian; Zhang, Wei; Chen, Yifan; Wang, Pingping; Bi, Jie; Shu, Zaixi; Liu, Xiuying] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;[Zhang, Wei; Wang, Pingping; Bi, Jie; Shu, Zaixi; Liu, Xiuying] Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China;[Zeng, Xuefeng] School of Liquor and Food Engineering, Guizhou University, Guiyang, China
摘要:
In actual storage processes of rice, environment temperatures fluctuate rather than remain constant. Accumulated temperature is the sum of temperature during the storage period. In this research, six different temperature-varied conditions with two accumulated temperatures (low intensity: 7200°C⸱d; high intensity: 9000°C⸱d) were designed to store rice for 12 months and the stored rice samples were compared in quality. Three low-accumulated temperature conditions were set as follows: No. 4-15°C for 6 months followed by 25°C; No. 5-25°C for 6 months followed by 15°C; No. 8-alternating between 15°C and 25°C every 2 months. Similarly, three high-intensity conditions, No. 6, No. 7, and No. 9, were set with a temperature change from 25°C to 35°C. Three constant temperature conditions, No. 1, No. 2, and No. 3, with storage temperature of 15, 25, and 35°C, respectively, were used as controls. Under temperature-varied conditions, rice demonstrated a decline in germination rate (GR), catalase (CAT) and peroxidase (POD) activities, and an increase in fatty acid value (FAV) as storage time increased. After storage, rice exhibited higher water absorption rate (WAR) and volume expansion rate (VER), but reduced stickiness and sensory scores for appearance, taste and overall quality. Generally, three batches at high-accumulated temperature conditions had lower GR and sensory scores, and higher FAV, WAR, and VER compared to those under low-intensity conditions. Furthermore, variations in the sequence of temperature also affected quality parameters, even at the same accumulated temperature. These findings indicate that under temperature-varied conditions, increased accumulated temperature exacerbates rice deterioration, and different temperature sequences can influence quality at a given accumulated temperature.
作者机构:
[Duan, Chuchu; Xiao, Xiaofeng; Yu, Yonghui; Pi, Fuwei; Zhang, Yanpeng; Liu, Xiaodan; Xu, Mengting; Dai, Huang; Wang, Jiahua] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China;[Liu, Xiaodan; Dai, Huang; Wang, Jiahua] Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China;[Liu, Xiaodan; Dai, Huang] Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China;[Pi, Fuwei] School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China;[Wang, Jiahua] Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China. Electronic address: w.jiahua@163.com
通讯机构:
[Wang, Jiahua] K;Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China. Electronic address: w.
摘要:
Blueberry anthocyanin (BA) is a functional ingredient to enhance the biological activity of food, and the stability of BA is of great interest. BA stability in aqueous solutions stored in polypropylene and glass bottles was analyzed in-situ using confocal Raman spectroscopy, and the acceptable depth of focus was optimized. The Raman characteristics of BA degradation were explained by multivariate analysis. The degradation rate of BA was significantly accelerated by heating above 65°C for 2h or ultraviolet irradiation (10W) for 96h. The first order kinetic reaction rate was accelerated with the increase of pH value and temperature and the prolongation of ultraviolet irradiation time. The synergistic effect of multiple factors promoted BA degradation. This study provides an in-situ, nondestructive method for the analysis of anthocyanin stability, which has great utility in the food industry to optimize processing, storage, and transportation measures to reduce the degradation of BA.
关键词:
Fresh-cut Chinese water chestnut;Ethylene;Browning;Reactive oxygen species (ROS)
摘要:
The phytohormone ethylene responds positively to abiotic stress, but its effect on quality deterioration of freshcut Chinese water chestnuts (CWCs) caused by mechanical damage remains unclear. Here, the effects of single or combination treatments of ethephon (ET) and 1-methylcyclopropene (1-MCP) on fresh-cut CWCs during storage at 10 degrees C for 5 d were investigated. The results indicated that ET treatment was most effective in maintaining CWCs' visual quality, followed by 1-MCP preceding ET treatment, 1-MCP treatment, and 1-MCP following ET treatment. Compared with 1-MCP treatment group, ET-treated fruit exhibited lower expressions of CwPAL, CwCHS1 and CwCHI1 and decreased activity of phenylalanine ammonia-lyase activity to inhibit flavonoid accumulation but higher catalase and superoxide dismutase and peroxidase (POD) activities and lower malonaldehyde content to maintain reactive oxygen species balance and suppress microbial growth. Nevertheless, ET treatment promoted fruit weight loss and CO2 concentration in the package, which was reversed by the preceding 1-MCP application rather than the subsequent 1-MCP treatment. 1-MCP followed by ET treatment not only inhibited the levels of flavonoid compounds and oxidation catalyzed by POD compared with the post-1-MCP treatment, but also reduced H2O2 production and microbial spoilage with a higher catalase activity. These results show that ET could maintain the quality of fresh-cut CWC by boosting antioxidant capacity, inhibiting microbial growth and suppressing enzymatic generation of browning substrates. In addition, compared with ET treatment, 1-MCP followed by ET treatment, despite showing weaker antioxidant enhancement, could inhibit the senescence of fresh-cut CWCs, suggesting its suitability for quality control of fresh-cut CWCs.
期刊:
Journal of the Science of Food and Agriculture,2023年 ISSN:0022-5142
通讯作者:
Du, Jing;Zhang, WN
作者机构:
[Zhang, Wei-nong; He, Jun-bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Peoples R China.;[Du, Jing; Zhang, Wei-nong; Zhang, WN] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;[Zhang, Wei-nong; He, Jun-bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.;[Zhang, Wei-nong; He, Jun-bo; Wang, Kun-li; Du, Jing; Zhang, Hai-long; Wang, Zhi-xian] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.;[Zhang, Wei-nong; He, Jun-bo; Zhang, WN; Zhang, Hai-long] Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan, Peoples R China.
通讯机构:
[Du, J; Zhang, WN ] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan, Peoples R China.
关键词:
French fries;oil absorbency;rice bran oil;γ-oryzanol
摘要:
BACKGROUND: The aim of this research was to evaluate the possibility of lipid concomitant gamma-oryzanol reducing oil absorbency of fried foods and the underlying mechanism. Therefore, the influence of gamma-oryzanol on moisture and oil content, and distribution and micromorphology of French fries and the viscosity, fatty acid composition and total polar compounds content of rice bran oil (RBO) after frying were studied.RESULTS: Our results showed that the incorporation of low concentration of gamma-oryzanol [low addition group (LAG)] (5.754 g/kg) decreased the oil absorbency and porous structure of French fries during frying. Additionally, LAG incorporation inhibited the degradation of linoleic acid, decreased the growth rate of saturated fatty acids, total polar compounds and viscosity of frying oil.CONCLUSIONS: Consequently, it was recommended to incorporate a small amount of gamma-oryzanol in frying oil because it could inhibit oil absorption behavior of French fries. (c) 2023 Society of Chemical Industry.
摘要:
Colloidal nanoparticles in tea infusion are the link connecting micromolecular mechanism and macro-aggregation process of tea cream formation. In order to elucidate, the kinetics mechanism of green tea nanoparticles (gTNPs) aggregation, zeta-potentials, total average aggregation (TAA) rates, and critical coagulation concentration (CCC) in the presence of various pH and metal ions were investigated. Additionally, the effect of temperature on gTNPs aggregation was further explored. The results revealed that the TAA rate of gTNPs increased with decreasing pH values, the CCC of gTNPs increased in the order Mg(2+) ≈Ca(2+) <Na(+) ≈K(+) . The reason was that different positive ions changed the surface electric field strength of gTNPs to a different extent. Furthermore, it was indicated that low temperature could promote gTNPs aggregation in indirect way. Low temperature promoted the binding of epigallocatechin gallate (EGCG) and caffeine, and the combination between gTNPs and EGCG-caffeine complexes weakened the stability of gTNPs resulting from reduction in electrostatic repulsion. PRACTICAL APPLICATION: Tea is a popular beverage all over the world. This research revealed the mechanism of green tea nanoparticles aggregation and laid a theoretical foundation for the regulation of tea cream formation in tea beverage.
期刊:
Environmental Science and Pollution Research,2023年30(14):40630-40640 ISSN:0944-1344
通讯作者:
Zhang, Xuezhen
作者机构:
[Wang, Long; Wang, Li; Huang, Taotao; Yin, Jiaojiao; Zhang, Feng; Zhang, Xuezhen] Huazhong Agr Univ, Coll Fisheries, Wuhan 430070, Peoples R China.;[Wang, Long; Wang, Li; Huang, Taotao; Yin, Jiaojiao; Zhang, Feng; Zhang, Xuezhen] Minist Educ, Engn Res Ctr Green Dev Convent Aquat Biol Ind Yang, Wuhan 430070, Peoples R China.;[Yin, Jiaojiao; Zhang, Xuezhen] Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China.;[Yin, Jiaojiao] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Chinese Minist Educ, Wuhan 430023, Peoples R China.;[Yin, Jiaojiao] Wuhan Inst Food & Cosmet Control, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430012, Peoples R China.
通讯机构:
[Zhang, Xuezhen] C;College of Fisheries, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China.;Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, 430070, People's Republic of China.;Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, 430070, People's Republic of China.
通讯机构:
[Huang Dai; Xiaodan Liu] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China<&wdkj&>Food Safety Research Center, Key Research Institute of Humanities and Social Sciences of Hubei Province, Wuhan 430023, China<&wdkj&>College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
关键词:
Curcumin;UiO-66(Zr);Electrochemical sensor;Methyl parathion;Vegetables and fruits
摘要:
As a typical organophosphorus pesticide, the widespread abuse of methyl parathion (MP) has seriously threat-ened the environment and human health. To realize the sensitive detection of MP, an electrochemical sensor based on Metal-Organic Framework UiO-66(Zr) loaded curcumin(CCM) was designed. UiO-66 with high porosity for adsorption property and CCM with unique electrochemical activity conspired to improve the sensitivity of the electrochemical sensor. The result indicated that the CCM/UiO-66 electrode was well fabricated and exhibited an enhanced electrochemical response to MP. Under optimal conditions, the CCM/UiO-66 electrode extended a wide linear range from 20 ng mL-1 to 20000 ng mL-1 and a low limit of detection of 0.98 ng mL-1. The fabricated electrode also showed excellent reproducibility and stability. Additionally, the electrode demonstrated outstanding sensing capabilities in the electrochemical detection of MP in vegetables and fruits samples.
摘要:
In the work, zein-yeast carboxymethyl glucan (ZY) particles were fabricated by a novel ultrasonic assisted anti-solvent precipitation (ASP) method, which was a good delivery system for resveratrol. The particle size and zeta-potential of ZY samples were detected by Zetasizer Pro analyzer, they gradually increased as the mass ratio of zein and yeast carboxymethyl glucan (YCG) changed from 10:1 to 10:5. The intermolecular interactions were investigated by zeta-potentiometric analyzer, Fourier transform infrared spectroscopy and fluorescence spectroscopy. Electrostatic interaction, hydrogen bonding and hydrophobic effects between zein and YCG molecules were identified as the main driving forces in the formation of ZY particles. The optimized ZY (10:3) binary particles were used as delivery system for encapsulating and protecting resveratrol. They had high encapsulation efficiency (85.4%) and loading capacity (6.1%), and increased the retention rate of resveratrol by 2.10 and 1.21 folds after exposure to light and heat conditions, effectively protect resveratrol against light and thermal degradation. These particles also delayed the release of resveratrol in simulated gastrointestinal digestion, which might improve its oral bioavailability. In conclusion, ZY binary particles could be regarded as a useful and promising delivery vehicle, which might contribute to the application of hydrophobic bioactive ingredients in functional foods.
期刊:
European Journal of Lipid Science and Technology,2023年125(8) ISSN:1438-7697
通讯作者:
Gao, P
作者机构:
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Liu, Hui; Zhong, Wu; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.;[Wang, Shu] Wuhan Inst Food & Cosmet Control, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构:
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.
关键词:
hotpot oil;beef tallow;flavored rapeseed oil
摘要:
The 12 representative hotpot seasonings with beef tallow and flavored rapeseed oil were collected before the hotpot oil was extracted. The oil content, evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The main influencing factors derived using factor analysis are necessary to predict the quality of hotpot oil. This information is beneficial to the development of safety standards related to high‐quality hotpot oils and will provide insight into the creation of consumer guidelines for hotpot consumption. Abstract This study aimed to investigate the quality of hotpot oil from various hotpot seasonings. For this, 12 representative hotpot seasonings with beef tallow (BT) and flavored rapeseed oil (FRO) were collected before the hotpot oil was extracted. The oil content, sensory evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The results showed that the oil content of the hotpot seasoning was 38.3%–58.2%. Furthermore, the BT hotpot oils produced better sensory scores (7–8.5), and their oxidative stability (12.08–13.17 h) was higher on average than that of the FRO hotpot oils. Additionally, the FRO hotpot oils had higher contents of unsaturated fatty acid (81.70%–97.32%), phytosterol (3466.07–6110.37 ppm), tocopherol (182.91–1276.17 mg kg−1), and polyphenol (34.48–61.94 mg kg−1). The factor analyses revealed that the FRO and BT hotpot oils were significantly different and were affected by the iodine value, acid value, and linoleic acid and phytosterol contents. Practical applications: It is necessary to improve the nutritional value and taste of hotpot oils to facilitate rapid development in the hotpot seasoning industry. This study showed FRO was a positive mediator of antioxidant, anti‐inflammatory, and anticancer effects owing to its richness of nutritional compounds, such as polyphenols, phytosterols, and tocopherols. In comparison, BT was found to have a lower nutritional value than FRO but added a unique taste and aroma to the hotpot. The use of blended oil as raw oil could also improve the quality of hotpot oil. This information will provide an important guide to the nutritional value and industrial production of hotpot oil. Blended oil is a promising raw oil for future use in hotpot seasoning processing to meet consumer demands for nutritious and pleasantly flavored hotpot oil.
通讯机构:
[Zhang, YP ] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.
关键词:
Rice bran protein particle;Transglutaminase;Interfacial behavior;Molecular structure;Pickering foam
摘要:
The improvement of rice bran protein (RBP) foaming properties by continuous Transglutaminase (TGase) enzymatic cross-linking was studied and the related mechanism was analyzed. Under the conditions of enzyme addition of 0.5 katal/kg of protein and 3 h of enzyme crosslinking time, the foam capacity value and foam volume ratio of BPR were increased to 375% and 79.45% respectively and the liquid drainage rate of RBP samples foam system was decreased. Particle size distribution, zeta potential and surface hydrophobicity indicated that TGase treatment has changed the surface properties and aggregation state of RBP affecting the adsorption of TGase treated RBP on the interface. Meanwhile circular dichroism and intrinsic fluorescence suggested that TGase treatment made the tertiary structure of RBP aggregation more compact. The behavior of the air-water interface revealed that compared to native RBP, TGase cross-linked RBP exhibited a faster and more complex adsorption process, and a higher surface dilatational modulus. Enzyme cross-linked RBP particles mainly stabilized the interfacial membrane by Pickering mechanism, and TGase could catalyze cross-linking of RBP at the interface to enhance the elastic modulus of the interface. This study provides theoretical support for application of protein particles prepared by TGase enzymatic cross-linking in foamed foods.
作者机构:
[Shu H.; Zhou K.; Lyu X.; He Z.] College of Mathematics and Computer Science, Wuhan Polytechnic University, Wuhan, 430023, China;[Chen X.] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
通讯机构:
[Kang Zhou] C;College of Mathematics and Computer Science, Wuhan Polytechnic University, Wuhan, China
关键词:
Evolutionary Algorithm;Tissue P systerm;Tri-objective VRPTW